Elements and Performance Criteria
- Select frozen and chilled foods.
- Confirm food production requirements from food preparation list.
- Identify and select chilled and frozen food items from storage according to stock rotation requirements and labelling.
- Check precooked foods for spoilage or contamination prior to preparation.
- Safely dispose of spoilt stock within scope of responsibility and report losses to supervisors.
- Prepare chilled and frozen food for reheating.
- Reheat precooked food items.
- Preheat oven to required temperature food safety procedures and standards.
- Select and load cooking trays and containers appropriate for the oven type and loading procedures.
- Space reheating trays and containers to allow air flow.
- Use appropriate methods to reheat precooked food items according to cooking instructions, food safety procedures and standards.
- Check and record food temperature according to food safety procedures and standards.
- Clean thermometers between temperature checks of each food item.
- Reheat fully frozen food only in emergency supply shortage circumstances.
- Maintain, portion, present and serve reheated food.
- Transfer reheated food safely to heated bain marie.
- Maintain food temperature at 70 degrees Celsius.
- Minimise warm holdings.
- Evaluate the food items against quality indicators for rethermalised food and make adjustments before serving.
- Portion food items to minimise waste and maximise yield and profitability of food.
- Plate food items with accompaniments and garnishes appropriate for the food item.
- Visually evaluate dishes and adjust presentation.
- Serve or deliver food items at temperatures that comply with food safety procedures and standards.